Appetizers/ Soup

Split Pea Soup with Fresh Mint

split pea soup with mint garnish in a white and blue ceramic bowl on a yellow cloth with a silver spoon

Split pea soup is often made with ham and carrots, but I prefer a sweeter, savory version seasoned with mint.  I use scallions in this soup to give it a fresher flavor. It’s a hearty winter soup that will keep you warm on a cold day.

If you don’t have scallions, you can use onions, and the soup will taste fine. I make most soups with chicken broth, but I make this soup with water so as not to compete with the mint, which is a shy spice.

I use dried and fresh mint in this recipe. Mint grows abundantly in my garden all summer, but in the winter, it grows in a pot on my windowsill, so I use it mostly for garnish. In this soup, it’s essential for a fresh flavor.  A dollop of dairy-free sour cream or dairy-free yogurt adds a cold, tangy note to the hot soup, but it’s not necessary because this minty split pea soup is outstanding all by itself.

Springhouse Turtle Eats

Split Pea Soup with Fresh Mint

By Springhouse Turtle Serves: 4
Prep Time: 25 minutes Cooking Time: 1 hour Total Time: 1 hour 25 minutes

Fresh and dried mint flavor this sweet-savory winter soup.


  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 5 scallions, chopped and separated into white and green parts
  • 1 teaspoon salt, plus more for dusting scallions
  • 2 teaspoons dried mint
  • 8 cups water
  • 1 ham bone
  • 2 cups split peas, washed and sorted for small stones
  • 2 tablespoons fresh mint, chopped, plus extra for garnish
  • diary-free sour cream or dairy-free yogurt for garnish (optional)



In a large saucepan with a lid, heat the oils until they shimmer.


Add white parts of the scallions, and sauté for 3 minutes. Dust with a pinch of salt.


Add green parts of the scallions, and sauté for 1 minute. Dust with a pinch of salt.


Stir in peas, ham bone, mint and 1 teaspoon salt.


Add water and bring to a boil, stirring occasionally.


Turn the heat down to a low simmer, cover, and simmer for 50 minutes.


Stir in the fresh mint, and simmer for 1 minute.


Remove from heat and puree in a blender or blend the soup in the pot with a stick blender.


Serve garnished with a spoonful of dairy-free sour cream or dairy-free yogurt and a sprig of mint.

Sauté the scallions in olive and coconut oils.

Add the ham bone.

Stir in the split peas, salt, water and dried mint. Bring to a boil, then simmer for 20 minutes.

Chop up the fresh mint.

Add the fresh mint to the cooked soup, and simmer for one minute. Puree, and ladle the soup into bowls.

Springhouse Turtle Eats



You Might Also Like

No Comments

Leave a Reply